Beef & Mashed Potato Bowls

Beef & Mashed Potato Bowls

adapted from Food Network

Indulge in a bowl of pure comfort featuring savory ground beef simmered with aromatic onions and carrots in a rich, tangy sauce of ketchup and Worcestershire sauce. This hearty beef mixture is served over a bed of creamy, skin-on red mashed potatoes whipped with tangy buttermilk and finished with a fresh sprinkle of scallion greens.

Makes 2 servings

1/2 lb. red-skinned potatoes, peeled, cut into 1 inch pieces
Kosher salt
1 Tbsp.butter
1/2 cup buttermilk, plus more if needed
Freshly ground black pepper
1 Tbsp. chopped fresh scallions, green part only, plus more for topping
1 Tbsp. olive oil
1/2 onion, chopped
1 carrot, diced
1/2 lb.ground beef
2 Tbsp. ketchup
1 1/2 tsp. Worcestershire sauce

2 Tbsp. water

1. Put the potatoes in a saucepan, cover with cold water and add a big pinch of salt. 
2. Bring to a boil, then simmer over medium heat until tender, 12 to 15 minutes; Drain. 
3. Add the butter to the pan over low heat to melt.
4. Rice the potatoes into the pan, add the buttermilk and mash to combine. 
5. Season to taste with salt, pepper and the chives; Keep warm.
6. Heat the olive oil in a skillet over medium heat. 
7. Add the onion and carrots and cook, stirring, until softened, about 5 minutes. 
8. Move the vegetables to one side of the pan and add the beef to the empty side. 
9. Cook over breaking up the meat until no longer pink,  about 4 minutes; Stir to combine the beef and vegetables. 
10. Add the ketchup and Worcestershire sauce; cook 1 minute. 
11. Spoon off any excess oil, then stir in 2 Tbsp. water and cook until the mixture is saucy, about 2 minutes.
12. Season to taste with salt and pepper
13. Add a splash of buttermilk to the mashed potatoes if they’re too thick; divide among bowls. 
14. Top with the beef and more scallions.

Enjoy!

Sous Vide Truffled Filet Mignon

Sous Vide Truffled Filet Mignon

This recipe for Sous-Vide Filet Mignon with Truffle Butter and Shaved Truffles ensures a precise, edge-to-edge medium-rare finish with an ultra-luxurious aromatic topping.

Makes 2 servings

2 6-8 oz. filet mignon steaks, each about 1 1/2 inches thick
1 tsp. Montreal Steak seasoning™  or your favorite steak seasoning

1 tsp. truffle butter

1 Truffle, shaved

2 pieces Italian bread, toasted

Makes 2 servings

1. Set sous vide temperature to 126F for medium rare.
2. Vacuum seal steaks into heat safe sous vide pouches or sealable plastic bags with all of the air removed.
3. When the sous vide reaches temperature, drop the steaks into the water bath. (If the bag floats place something on top of the bag to fully immerse it in the water.)
4. Cook in the sous vide 1 hour.
5. Preheat a pan or grill pan to about 400F.
6. Remove the bag and remove the steaks from the bag. (Reserve the juices that accumulate in the bag to add to bones to make a stock, if desired.)
7. Pat the steaks dry and season with steak seasoning.
8. Sear the steaks in the preheated pan, about 2 minutes per side.
9. Cut the toasts to be about the same size as each steak.
10. To serve place the steaks on top of the toasts and top with truffle butter and shaved truffles.

Enjoy!

The Barefoot Contessa's Beef Bourguignon

The Barefoot Contessa's Beef Bourguignon

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Beef bourguignon is the fancy name of a French version of beef stew. When we were in France many years ago, our son ate his way through Paris sampling all the beef bourguignon he could get.

The traditional version is usually made with pearl onions and tougher cuts of meat such as chuck, brisket or shin and usually has to cook for hours. By using the filet, the cook time is significantly reduced because you want the filet to remain tender.

Makes 2 servings                                                                9 WW pts. / serving

1 (1-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning

1 1/2 Tbsp. olive oil
1 slice center cut bacon, diced
1 garlic clove, grated
3/4 cup dry red wine
1 1/3 cups beef stock
1 1/2 tsp. tomato paste
1 small sprig fresh thyme

1/3 tsp. Kosher salt

1/6 tsp. freshly ground black pepper

2 2/3 oz. onion, chopped
3 carrots, peeled and cut diagonally into 1-inch-thick slices
1 Tbsp. butter at room temperature, divided
2 tsp. Wondra flour™ or all-purpose flour

2 2/3 oz. mushrooms, sliced 1/4-inch thick 

1. Cut the filet crosswise into 1-inch-thick slices ; Season the filets on both sides with salt and pepper. 
2. In a small Dutch oven oven, sauté the slices of beef in batches in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side; Remove the fillets from the pan and set aside on a platter.
3. In the same pan, sauté the bacon on for 5 minutes, until browned and crisp; With a slotted spoon, transfer the bacon to a paper towel to drain and set it aside. 
4. Drain all the fat, except 2 tsp. from the pan; Add the garlic and cook for 30 seconds.
5. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
6. Add the beef stock, tomato paste, thyme, 1/3 tsp. salt, and 1/6 tsp. pepper. 
7. Bring to a boil and cook uncovered on medium heat for 10 minutes. 
8. Strain the sauce and return it to the pan. 
9. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
10. While the vegetables are cooking, sauté the mushrooms separately in 1 tsp. butter and 1 tsp. oil for about 10 minutes, until browned and tender.
11. With a fork mash 2 tsp. butter into the flour making a paste and whisk it into the sauce. 
12. Simmer for 2 minutes to thicken.
13. Cut the filets into bite size pieces and them along with the mushrooms and bacon Dutch oven. Cover and reheat gently for 5 to 10 minutes. Do not overcook. 
14. Season, to taste with salt and pepper, and serve immediately.

Enjoy!

Beef, Rice & Veggie Stuffed Peppers

Beef, Rice & Veggie Stuffed Peppers

adapted from Food Network

Garlic scapes are the edible green shoots of hard-neck garlic plants. You can usually find them at farmers' markets late spring or early summer but they store well in the refrigerator. They have a milder, less pungent garlic flavor than cloves.

Makes 2 servings                                                                6 WW pts / serving

2 bell peppers, any color

Cooking spray
4 oz. lean ground beef
Kosher salt and freshly ground black pepper
1/2 onion, finely diced
1 garlic scape or garlic clove, chopped
1/4 large zucchini, finely diced
2 plum tomatoes, seeded and finely diced
Pinch of crushed red pepper flakes, or to taste
1/2 cooked long-grain and wild rice
1/2 cups grated reduced fat pepper jack cheese, divided

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers; Remove and discard the stems, then finely chop the tops; set aside. 
3. Scoop out the seeds and as much of the membrane as possible. 
4. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
5. In a medium skillet coated with cooking spray cook the beef over medium-high heat,  breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. 
6. Season to taste with salt and pepper.
7. Remove to a paper towel-lined plate drain the fat; Wipe out the skillet and coat again with cooking spray.
8. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. 
9. Add the garlic and zucchini and cook for another minute. 
10. Add the tomatoes and season with salt and red pepper flakes. 
11. Cook until everything is heated through, then stir in the beef and rice. 
12. Taste and adjust the seasoning. Stir in 1/4 cup of the cheese.
13. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 2 Tbsp. cheese. 
14. Pour a small amount of water into the bottom of the baking dish.
15. Cover with foil and bake for 30 minutes. 
16. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, about an additional 20 minutes.

Enjoy!

Steak Pizzaiola

Steak Pizzaiola

adapted from Food & Wine

Pizzaiola means "in the style of pizza" in Italian. The skirt steak is quickly cooks and topped with a sauce with a garlicky tomato sauce and finished with some shaved Parmesan.

Always wear gloves when chopped chile peppers!

We had left over sauce which made very good bruschetta.

Makes 3 servings                                                              8 WW pts / serving

3/4 lb.skirt steak
1/2 tsp. freshly crushed black pepper
1 1/4 tsp. Kosher salt, divided
Cooking spray

1 Tbsp. olive oil

1/2 small yellow onion, thinly sliced (about 1/2 cup)

Pinch of Kosher salt

2 garlic cloves, thinly sliced
1 1/2  Tbsp. drained brine-packed capers, divided, plus 1/2 tsp.brine
1/2 lb. cherry or grape tomatoes, halved
1/2 tsp. finely chopped habanero chile
2 Tbsp. chopped mixed fresh herbs (such as basil, parsley and oregano), plus small leaves for garnish
1 1/2 tsp. white wine vinegar
1 1/2 tsp. water, plus more as needed

1. Sprinkle steak evenly with pepper and 3/4 tsp. salt. 
2. Heat a pan coated with cooking spray over medium-high heat.
3. Add the steak; cook, undisturbed, until deeply browned, about 4 minutes; Flip; cook until browned on both sides and cooked to desired degree of doneness, about 4 minutes for medium-rare. 
4. Transfer steak to a cutting board; let rest 10 minutes. 
5. Return skillet to heat over medium-high;Add the olive oil and onions and cook until the onions begin to soften, about 4 minutes.
6. Add the garlic and cook, stirring often, until starting to soften, about 1 minute. 
7. Add 1 Tbsp. of capers; cook, stirring often, until capers start to burst, about 30 seconds. 
8. Add tomatoes and habanero; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes. 
9. Reduce heat to medium-low, and cook, stirring occasionally, until most of the tomatoes have released their liquid, about 8 minutes. 
10. Stir in herbs, vinegar, water, caper brine, remaining 1 Tbsp. capers, and remaining 1/4 tsp. salt; add additional water, 1/2 Tbsp. at a time, if needed to thin sauce to desired consistency.
11. Thinly slice steak, and arrange on a serving platter; spoon tomato mixture over top. 
12. Garnish with additional herb leaves immediately before serving.

Enjoy!

Bruschetta Burger

Bruschetta Burgers

Many years ago Applebee's™ used to have a bruschetta burgers on their menu. I liked it so much that I have been making it on my own.

Makes 2 servings                                                              14 WW pts. / serving

1/2 Roma tomato, chopped

1/4 shallot, chopped

4 fresh basil leaves, chopped

1/2 tsp. garlic olive oil

1/2 tsp. water

1/2 tsp. red wine vinegar

Kosher salt and freshly ground black pepper

2  4 oz. burger patties
1/2 tsp. Montreal Steak seasoning
2 oz. fresh mozzarella cheese

2 hamburger buns, toasted

1. Preheat grill.
2. Combine the tomato, shallots, basil, oil, water, and vinegar in a small bowl; Toss to combine.
3. Season to taste with salt and pepper.; Set aside.
4. Season burgers with steak seasoning.
5. Cook to your desired doneness*; During the last couple minutes of cooking top with cheese and allow it to soften. Note: Fresh mozzarella does not melt like other cheeses. Don't expect it to be gooey.
6. Place burgers on bun bottoms and top with bruschetta.
7. Top with burger tops prior to serving.

Enjoy!

*According to Food Network:
Medium Rare Burgers: Cook them about 7 minutes until the internal temperature reads 135 degrees F.
Medium Burgers: Cook them about 8 minutes until the internal temperature reads 145 degrees F.
Well Done Burgers: Cook them about 9 minutes until the internal temperature reads 150 degrees F.

Firecracker Beef & Veggie Bowls

Firecracker Beef & Veggie Bowls

adapted from olivia.adiance

A sweet and spicy beef dish. Make it gluten free by serving it with rice noodles or rice. 

Coconut crystals are made by evaporating the sap of coconut palm trees until it crystallizes, resulting in a texture similar to brown sugar. It has a lower glycemic index than white sugar ; Coconut sugar: GI of 35-54 vs. White sugar: GI of 60-65

Makes 2 servings                                                                7 WW pts / serving

1/4 cup sriracha
1 1/2 Tbsp. coconut crystals or sugar substitute
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar

Cooking spray
1/2 lb. lean ground beef
1/4 tsp. Kosher salt
1/2 small onion, diced
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 Tbsp. + 2 tsp.water
2 heads baby bok choy, chopped
2 baby bell pepper, thinly sliced

1/4 cup snap peas
4 oz package of udon noodles, cooked according to package directions
Sliced green onions and toasted sesame seeds for garnish, optional

1. Whisk together the  sriracha, coconut sugar, soy sauce and rice vinegar; Set aside.
2. In a skillet coated with cooking spray, cook the ground beef over medium heat, breaking up the meat, until browned, about 5 minutes.
3. Using a paper towel, remove most of the accumulated grease
4. Add onions and cook for 2-3 minutes then add the garlic and chili flakes, cooking for another minute
5. Pour the sauce over ground beef in skillet and cook for 6-8 minutes until the sauce is beginning to caramelize
6. Add the veggies and cook for another 2-3 minutes
7. Add the water, stirring to incorporate; Simmer tossing to combine, about 1-2 minutes.
8. Add the noodles to the skillet stirring for 1 minute to ensure the noodles are evenly coated in the sauce
9. Serve topped with green onion and sesame seeds

Enjoy!

Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!

Cheeseburgers with Charred Green Chiles and Onions

Cheeseburgers with Charred Green Chiles and Onions

adapted from Bon Appetit©

Kicking off  the unofficial start of grilling season with burgers.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers.

Makes 2 servings + extra sauce  

2 WW pts for cheeseburger + 1 WW pts / Tbsp. sauce

1/4 cup mayonnaise
1/4 cup Barefoot Contessa's BBQ sauce or your favorite BBQ sauce
2 4 oz. lean beef patties
1/2 tsp. Montreal Steak seasoning

2 1/2-inch-thick onion slices
Cooking spray
1/2 poblano chiles

Kosher salt and freshly ground black pepper

2 thin slices American cheese

1. Whisk mayonnaise and barbecue sauce in small bowl to blend: Cover and chill.
2. Prepare barbecue (medium-high heat). 
3. Thread the onion slices on a metal skewer horizontally.
4. Coat the onion slices and chile lightly with cooking spray. 
5. Transfer onions and chile to barbecue
6. Grill onions until softened and browned, about 5 minutes per side. 
7. Remove skewers from onions. Chop onions; transfer to small bowl. 
8. Char chiles until blackened; Place in plastic bag for about 10 minutes before peeling, seeding and chopping
9. Add chopped chiles to the onions; Season to taste with salt and pepper.
10. Season the beef patties with the Montreal Steak Seasoning.
11. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium. Top each burger with 2 cheese slices during last minute of cooking. 
12. Divide chile-onion mixture among rolls; Place cheeseburgers on top of the chile-onion mixture. 
13. Serve, passing the sauce.

Enjoy!

Spaghetti Squash & Meatball Casserole

Spaghetti Squash & Meatball Casserole

adapted from Taste of Home

When trying to cut back on carbs, spaghetti squash is a great substitute. The ingredient list calls for a whole spaghetti sauce but you will only be using half in the recipe. Set the other half aside for another use.

Makes 3 servings                                                                4 WW pts / serving

1 medium spaghetti squash (about 4 pounds)
1/4 tsp. Kosher salt, divided
1/4 tsp. fennel seed
1/8 tsp. ground coriander
1/8 tsp. dried basil
1/8 tsp. dried oregano
1 lb. lean ground beef (90% lean)

1 tsp. olive oil
1/2 medium onion, chopped
1/2 garlic clove, minced
1 1/2 cup chopped fresh baby spinach
1/2 cup reduced-fat ricotta cheese
1 plum tomato, chopped
1 cup Basic Tomato Sauce or your favorite fat free pasta sauce, divided
1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350°. 
2. Cut the squash lengthwise in half; Discard seeds. 
3. Place halves on a microwave-safe plate, cut side down. 
4. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly.
5. Using a fork, shred half of the squash into strands; Reserve the other half for another use.
6. Set the squash aside.
7. In a small bowl, mix 1/8 tsp. salt with fennel seeds, coriander, basil and oregano; 
8. Place beef in a bowl; Add the seasoning, combining gently but thoroughly. 
9. Shape into 1 1/2-in. balls. 
10. In a large skillet, brown meatballs over medium heat; remove from pan.
11. In the same pan, heat oil; saute onion until tender, about 3 minutes. 
12. Add garlic; cook and stirring for about 1 minute. 
13. Add the spinach, ricotta, 1/2 cup tomato sauce and remaining salt; Remove from heat.
14. Stir in the spaghetti squash into greens mixture.
15. Transfer to a greased 9x9-in.baking dish.
16. Top with the plum tomatoes, meatballs, remaining sauce and cheese. 
17. Bake, uncovered, until meatballs are cooked through, about 30 minutes.
18. Let cool slightly before serving.

Enjoy!

Picadillo Style Beef Chili

Picadillo Style Beef Chili

adapted from  Cook's Country April/May 2020

Picadillo is a Latin American dish made with ground beef, potatoes, and a tomato sauce. It can be served as a main dish with rice, used as a filling for empanadas, tacos, or other pastries, or as a topping for sopes. This recipes adds the seasoning for chili for a unique twist on a beanless chili.

The fire roasted tomatoes provides an abundance of flavor that allows this meal to develop a depth of flavor that tastes like it has simmered for a long time.

Makes 2 servings                                                              1 WW points / serving

1/2 lb.lean ground beef
1 tsp. Kosher salt, divided
1/2 tsp. freshly ground black pepper
1/2 onion, chopped fine
1/2 jalapeño chile, stemmed, halved, seeded, and sliced thin
2 1/2 tsp. chili powder
1 1/2 garlic cloves, minced
1 (14.5-ounce) cans fire-roasted diced tomatoes, drained
1 cup homemade chicken stock or canned broth
1/2 lb.Yukon Gold potatoes, peeled and cut into ½-inch pieces
1/4 cup pimento-stuffed green olives, sliced thin

1. In a pot, cook the beef, 1/2 tsp. salt and pepper over medium-high heat, breaking up meat until it is beginning to brown, about 10 minutes.
2. Add the onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. 
3. Stir in the tomatoes, broth, potatoes, and remaining 1/2 tsp. salt and bring to boil, scraping up any browned bits.
4. Reduce heat to medium and simmer uncovered until potatoes are tender,  about 15 minutes.*
5. Stir in olives prior to serving

Enjoy!

* If you prefer a thinner soup, cover the pot while cooking the potatoes.

Italian Meatloaf with Mushroom Sauce

Italian Meatloaf with Mushroom Sauce

adapted from Sip & Feast

Making a panade (mixture of breadcrumbs and milk) prevents the meatloaf from being dry. To remove the drippings from the meatloaf while it is resting I used a turkey baster.

Makes 4 servings                                                    4 WW points / serving                                          
1/4 cup milk
1/2 cup stale breadcrumbs (about 2-3 slices) or purchased bread crumbs
1 lb. ground beef
2 Tbsp. parsley, minced
1 clove garlic, grated
1 large egg
1/2 cup Parmesan cheese
1 tsp. Kosher salt, divided
1/4 tsp. freshly ground black pepper
2 Tbsp. dry red wine
1 14 oz can whole cherry tomatoes, hand crushed
1/2 lb. mushrooms, sliced
1/2 onion, sliced
2 Tbsp. of drippings from the cooked meatloaf 

Kosher salt and freshly ground black pepper, to taste

1. Preheat the oven to 400F.
2. Make a panade by combining the milk with the breadcrumbs.
3. Mix the beef, parsley, garlic, egg, cheese, 1/2 tsp salt and pepper into the panade, gently.
4. Divide meat mixture evenly between 2 mini loaf pan (5" x 3" x 3")
5. Pour the wine and tomatoes over the meatloaves; season with 1/2 tsp salt.
6. Bake for 50-60 minutes or until it reaches an internal temperature of 160F in the center; Let rest 15 minutes before taking it out of the pan so it will not fall apart.
7. Meanwhile cook the mushrooms in 1 Tbsp. of drippings from the meatloaf over medium heat until well browned.
8. In the same pan heat the remaining Tbsp of meatloaf drippings and cook the onions until soft and translucent, about 5 minutes; season to taste with salt and pepper
9. When the meatloaf is cooked remove from the oven and let rest 15 minutes.
10. To serve slice the meatloaf and top with the onions and mushrooms.

Enjoy!

Italian Vegetable Beef Soup

Italian Vegetable Beef Soup

adapted from Taste of Home

Even with the warmer weather I still like my soups. Very lean ground beef keeps this soup low in fat and calories.

Makes 5 servings                                            2 WW Blue point / serving

1/2 lb. 96% lean ground beef

2/3 large onion, chopped

1/4 cup chopped, peeled carrots

1/2 cups chopped cabbage

1 cup corn kernels, fresh or frozen thawed

1/2 cup frozen peas, thawed

1 cup strained or crushed tomatoes

1 bay leaf

1 tsp. Italian seasoning

2 2/3 cups homemade beef stock or canned broth

1/3 cup tubettini pasta or other small pasta

Seasoned salt and Freshly ground black pepper

1. In a soup pot cook the beef, onions and carrots until the beef is no longer pink, breaking it up in the process.
2. Add the cabbage, corn, peas, tomatoes, bay leaf, Italian seasoning and broth. Bring to a boil
3. Reduce heat and simmer uncovered 10-15 minutes or until the cabbage is tender crisp.
4. Add the pasta to the pot and cook according to package directions.
5. Remove bay leaf.
6. Season to taste with seasoned salt and pepper before serving.

Enjoy!

Loaded Cheese Steak Tortilla Pizza

 Loaded Cheese Steak Tortilla Pizza

Sometimes you just want pizza. We have tried the cauliflower crusts with limited success and still a lot of calories. In this recipe a tortilla takes the place of the pizza dough. It has many fewer carbs but still creates a thin crisp crust.

Makes 1 serving                                                     11 WW Blue points / serving

1 large tortilla

1/4 bell pepper, sliced

1/4 small onion, sliced

2 oz. leftover lean cooked beef

2-3 Tbsp. Classic Fat Free Marinara, No Cook Pizza Sauce, Easy Pantry Sauce or your favorite red sauce

1/4 cup reduced fate shredded mozzarella cheese

1 3/4 tsp. shredded parmesan cheese

Additional topping to pas at the table, optional

Penzeys Frozen Pizza Seasoning, dried oregano, crushed red pepper flakes, hot sauce

1. Preheat the oven to 425F.
2. Spread the tortilla with the sauce; top of pepper, onion, beef and cheeses.
3. Using a pizza peel transfer the tortilla to a baking stone or place directly on the oven grates; cook about 10-12 minutes or until the cheese is melted and tortilla is crisp.
4. Season to taste with salt and pepper.
5. Serve passing additional toppings as desired.

Enjoy!

Steak & Mushroom Hash with Fried Egg

 Steak & Mushroom Hash with Fried Egg

adapted from Taste of Home

Still using up some of that beef roast. This recipe can be made with any leftover beef or better yet try it with leftover chicken or turkey breast for 0 WW Blue points.

If you do not have a leftover baked potato just peel and cube a potato put it in a microwave dish with 1/2 cup of water and cook on high for about 9 minutes or until the potato is tender.

Makes 3 servings                                                      3 WW Blue points / serving

1 small leftover baked potato, peeled and cubed

1/2 lb. sliced fresh mushrooms

6 oz. zucchini, quartered and sliced

1/3 small onion, diced

1/4 bell pepper, seeded and diced

Cooking spray

1/3 cup beef stock or canned broth

1 1/2 tsp. whole grain mustard

1/2 tsp. dried rosemary, crushed

3 oz. leftover lean beef roast, sliced thin and cubed

3 Tbsp. reduced fat Mexican blend cheese

Kosher salt and Freshly ground pepper

3 eggs, fried to your liking of doneness.

1. Sauté the mushrooms, zucchini, onions and peppers in a skillet coated with cooking spray until tender-crisp, about 5 minutes.
2. Stir in the broth, mustard and rosemary. Bring to a boil; reduce heat and simmer uncovered for 2 minutes.
3. Add the beef and potatoes and cook until heated through.
4. Serve hash sprinkled with cheese, topped with egg and seasoned to taste with salt and pepper.

Enjoy!

Mexican Beef Wraps

Mexican Beef Wraps

Looking for ways to use the leftover NY Strip roast from yesterday, but you could use any leftover roast beef that you have, just adjust the points as needed.

Served with Mexican Street Corn

Makes 3 servings                                                     6 WW Blue points / serving

3 Tumaro's Ancient Grain wraps or your favorite low card wrap

1 oz. reduced fat cream cheese

9 oz. thinly sliced leftover beef roast

3 lettuce leaves

3 Tbsp. reduced fat Mexican blend cheese

3 Tbsp. fat free salsa

2 onion slices

1. Heat the tortillas in the microwave for 10 seconds
2. Spread each tortilla with 1/3 of the cream cheese.
3. Arrange 1/3 of meat, cheese, lettuce, onion and salsa on each tortilla.
4. Roll up and serve.

Enjoy!

NY Strip Loin Roast

NY Strip Loin Roast

Every once in a while you just need some beef. Today was one of those days. With such a dreary Memorial Day weekend, we thought we would treat ourselves.

If you keep trimmings and / or bones in the freezer to make stock, be sure to ass the drippings from the pans to the bags.

We also use the leftovers to make different kinds of beef sandwiches.

Makes about 12 servings                                              3 WW Blue points / 3 oz.

5 lb. NY Strip loin roast

Montreal Steak seasoning or your favorite steak seasoning

1. 1 hour before cooking, remove the roast from the refrigerator and allow it to come to room temperature.
2. Preheat the oven to 250F.
3. Trim as much fat as possible off the roast.
4. Coat the roast to taste with seasoning.
5. Preheat a large pan and sear on all sides, 1-2 minutes per side.
6. Transfer the roast to a rack in a roasting pan and cook until medium rare (135-140F), about 25-30 minutes per pound.
7. Remove from oven, tend with foil and allow to rest for 15-20 minutes for the juices to reabsorb.
8. Slice into slices of desired size and serve.

Enjoy

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

The smoky, flavorful steak can be served in a corn or flour tortilla as well. Just adjust the point total.

I've been playing with my sous vide machine. This steak would also work well on a grill or under the broiler.

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

Green salad as large or small as you like: Lettuce, Cucumber, Onion, Bell pepper etc.

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

1. Fill a pot with water and position the sous-vide machine in the pot; Preheat to 129F for medium rare
2. Combine the smoked paprika, garlic powder, cumin, Trivia, salt, black pepper and cayenne in a small bowl.
3. Sprinkle the spice mixture liberally over both sides of the steak.
4. Place the steak in a vacuum seal bag & seal.
5. Put the bag into the sous-vide; Set cook time for the thickness of steak; 1/2 inch - 30 minutes.
6. Remove the bag from the sous-vide and allow to rest for 10 minutes.
7. Preheat a grill pan to 450F or high.
8. Meanwhile, prepare your salad.
9. Remove the steak from the bag and sear on each side.
10. Slice and serve topped with caramelized onions, cheese and roasted peppers with dressing on the side.

Enjoy!

*Alternatively place in a zip close bag and press off the air.

Rib Roast with Thyme Mustard Jus

Rib Roast with Thyme Mustard Jus

adapted from Bon Appetit February 2000

A jus sound fancy but it is simply a sauce made from the juices rendered during the cooking process.

Makes 5 servings                                                     4 WW Blue points / serving

1/4 cup Dijon mustard

1/2 tsp. & 1/3 tsp. dried thyme, divided

2 lb. lean boneless rib roast

2 Tbsp. dry white wine

Low sodium beef broth, if needed

Kosher salt & Freshly ground black pepper

1. Mix the mustard with 1/2 tsp. thyme.
2. Place beef in a roasting pan and coat it with the mustard mixture. Cover and let stand at room temperature for 1 1/2 hours.
3. Preheat the oven to 375F.
4. Scrape off the marinade. Reserve.
5. Place the pan in the oven and roast for about 30 minutes.
6. Brush the reserved marinade over the beef and continue roasting until a thermometer inserted into the center of the roast registers 120F, about 5 more minutes.
7. Transfer the beef to a cutting board and tend with foil to keep warm.
8. Scrape the bits off the bottom of the pan and pour the pan juices into a measuring cup; spoon off the fat. If you do not have 1/4 cup of juices add low-sodium beef broth.
9. Place the pan juices into a small saucepan; add wine, 1/3 tsp. thyme and 1/4 cup of water.
10. Boil until juices are reduced to 1/4 cup.; season to taste with salt & pepper.
11. Just before serving, heat a frying pan to very hot, about 500F. Sear the roast on all six sides to brown.
12. Slice the beef and served with jus.

Enjoy!

                                               

Steak Taco Salad

Steak Taco Salad

adapted from Food Network Magazine October 2012

Customize your salad the way you like but make sure you adjust your points accordingly.

Makes 4 servings                       4 WW Blue Points per serving WITHOUT toppings

12 oz. lean beef steak

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1 1/2 tsp ground cumin

2 tsp. chipotle chile powder

4 tsp. Worcestershire sauce

3 scallions, finely chopped

1 Tbsp. olive oil

1 Tbsp. water

Kosher salt and freshly ground black pepper

3 scallions, finely chopped

12 oz. lean beef steak

1 bell pepper, thinly sliced

1 onion, thinly sliced

Salad base made from lettuce, cucumber and canned pinto beans, drained and rinsed

Possible Toppings (remember to add points as needed)

Salsa    0 additional points

Fat free sour cream    1 Tbsp. 0 additional points / 2 Tbsp. 1 additional point

Creamy Taco Salad Dressing  1 point / Tbsp.

Reduced fat cheddar cheese    1 point / 2 Tbsp.

Chopped black olives    1 point / 1 Tbsp.

1. Combine the garlic powder, onion powder, oregano, cumin, chipotle chile powder, Worcestershire sauce, oil, water, salt and black pepper and whisk to combine.
2. Put the beef and the scallions in a bowl and stir to combine.
3. Pour the marinade over the beef mixture add the bell peppers and onions and toss to coat.
4. Let marinade for at least 30 minutes.
5. In a large skillet coated with cooking spray. Cook the beef to desired doneness, about 5-8 minutes.
6. Serve on top of salad base.
7. Top as desired.

Enjoy!